Tender, golden and impossibly moist, this perfect semolina cake is the humble bake you will make on repeat. Kefir and melted butter give it a rich, delicate crumb, while a short rest lets the semolina swell for the ideal texture. Simple pantry ingredients, one bowl, zero fuss.
Ingredients
- 200 g (1 1/4 cups) semolina
- 100 g (3/4 cup) flour
- 50-100 g (1/4 to 1/2 cup) sugar
- 1 tsp baking powder
- 2 eggs
- 70 g (5 tbsp) butter, slightly melted
- 500 ml (2 cups) kefir 2.5%
Instructions
- Mix the semolina, flour, sugar and baking powder in a large bowl. Add the eggs and the slightly melted butter, pour in the kefir and stir well. Let the batter swell for 20-30 minutes.
- Pour into a baking dish (grease it if not silicone) and bake in a preheated oven at 180 C (350 F) for 40-50 minutes — it is done when the top is golden.
Tips
- Do not skip the 20-30 minute rest — hydrated semolina is the secret to a tender, even crumb. For more cozy bakes, try our Banana Apple Walnut Oat Cake and Sugar-Free Millet Cake.
- Use kefir at room temperature for the moistest result; cold kefir can make the melted butter seize. King Arthur Baking has a great guide to baking with cultured dairy.
- Swap the sugar for your favorite sweetener to lighten it up — and see our Banana Oat Cocoa Cake for another wholesome bake.
Nutrition
Per 100 g: 198 kcal | Protein 5 g | Fat 7 g | Carbs 27 g